| 摘要 |
A meat spoilage inhibiting process, especially for freshly slaughtered meat. An aqueous solution of chlorine dioxide is formed in a concentration of 0.04-1.0 ppm, to inhibit the attachment of meat spoilage organisms to the meat but not toxic to the organisms. Freshly killed meat carcasses are washed with the solution within a time prior to substantial attachment of such meat spoilage organisms to said meat carcasses. Thereafter the solution is intermittently applied to said carcasses during chilling. |
